丸鶏特製醤油 / Marudori Tokusei Shoyu / Chūka Soba Kokokara Sakie — Shin-Osaka, Osaka

Whole brand chickens such as pure-bred Nagoya Cochin and Hinai Jidori are boiled for 23 hours and then dried for an additional four hours to carefully extract more flavor. The soup also contains large quantities of the highest quality Rishiri kombu and sun-dried salt from Ishikawa Prefecture. Niboshi is used in the shoyu tare. Medium-thin straight noodles are supplied by Teigaku. Topped with pork chashu, ajitama, menma, negi and wontons. The recipes are said to constantly evolve over time.

Master Tomori-san trained at the Tokyo-based ramen group Mutahiro. 11 seats. Since June 9th, 2018